Sunday, December 13, 2009

Holiday Lattes Recipes

So, here they are! The wonderful creations from GOT MILK's holiday latte promotion. I adore them. The pumpkin spice is my favorite. Enjoy them this holiday season.

Tres Leches Latte
Hot Latte Recipe


8 oz. milk 2 tbsp. sweetened condensed milk 2 oz. fresh espresso or strong brewed coffee 4 oz. heavy whipping cream 2 tbsp. powdered sugar To finish: whipped cream and maraschino cherry


Combine whipping cream and powdered sugar and whip until they forms stiff peaks.

In a mug, combine freshly brewed espresso and sweetened condensed milk and mix well.

Steam milk and pour on espresso. Top with a scoop of fresh whipped cream and a maraschino cherry.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Eggnog Latte
Hot Latte Recipe


6 oz. milk

6 oz. eggnog (store bought works fine)

2 oz. espresso or strong brewed coffee


Warm milk and eggnog together by either steaming or warming on stove. Put espresso at bottom of cup and top with eggnog mixture. Enjoy!

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Holiday Frozen Hot Chocolate
Cold Latte Recipe


8 oz. milk

2 tbsp. powdered non-dairy creamer

3 tbsp. powdered chocolate

(If you don’t have powdered chocolate, you can make your own by combining 2 parts sugar to one part cocoa powder)

16 oz. ice

To finish: whipped cream and sprinkles


Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass and top with whipped cream and sprinkles.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Peppermint Mocha Martini
Cold Latte Recipe


2 oz. espresso or strong brewed coffee

1 tbsp. chocolate syrup

2 tbsp. crushed peppermints - divided

8 oz. milk

1 cup ice


Begin by dipping the rim of your martini glass in water, then dip the rim in 1tbsp. of crushed peppermint. In a martini shaker place your fresh espresso shots, chocolate and peppermint. Stir until chocolate and peppermint are dissolved. Then add milk and ice and shake vigorously. Strain into martini glass and enjoy this refreshing, minty drink!

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Pumpkin Spice Latte
Hot Latte Recipe


2 oz. espresso or strong brewed coffee

2 tbsp. pumpkin pie mix out of the can

8 oz. milk


Combine espresso and pumpkin pie and mix well. The nice thing about the pumpkin pie mix is it already has all the spices needed. If you only have canned pumpkin use 2 tbsp. canned pumpkin and ½ tsp. cinnamon and ½ tsp. nutmeg. Top with warmed milk and enjoy this traditional holiday treat.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Toffee Mocha
Hot Latte Recipe


1 crushed toffee

2 oz. espresso or strongly brewed coffee

1 tbsp. chocolate

10 oz. milk


Combine espresso and 2/3 toffee bar, stirring until toffee bar is almost completely dissolved. Add chocolate and stir until combined. Top with warmed milk and stir until combined. Top with whipped cream and remaining crushed heath bar.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

GOT MILK? Holiday Latte Campaign Press Release


National Barista Champ Shares Recipes on Festive Holiday Drinks

SAN CLEMENTE, Calif., Nov. 9, 2009 – The holidays are just around the corner and Californians are already thinking about how they can make their celebrations unique, not only with the dishes they serve but with the drinks as well. While alcoholic beverages are top of mind during the holidays, two-time National Barista Champion Heather Perry has partnered with GOT MILK? to give drink enthusiasts another option to toasting the holidays with family and friends. Perry’s homemade latte recipes are not only economical compared to ordering drinks from coffee houses. The main ingredient in the lattes, milk, also contains the vitamins and calcium needed for strong bones, muscles, teeth, hair and nails.

“Lattes are flavorful, festive and easy to make,” says the 2007 and 2003 United States Barista Champ. “Serving lattes during the holidays is perfect because they bring comfort to guests as family and friends reminisce on memories of the past year.”

Perry, a California native, says people don’t need to spend hundreds of dollars on an espresso machine to make the perfect latte. She says making a strong brewed coffee with a coffee press or moka pot is all that latte enthusiasts need. Plus, people can easily find the basic latte ingredients such as coffee, chocolate and of course, milk in their kitchens.

Available exclusively on, Perry shares her favorite holiday latte recipes with Californians which include:

  • Pumpkin Spice Latte – A combination of milk, espresso or strong brewed coffee and pumpkin pie mix brings comfort to those who enjoy flavors of nutmeg and cinnamon in their drink.

  • Peppermint Mocha Martini – This non-alcoholic beverage is made of milk, espresso or strong brewed coffee and chocolate syrup all shaken in a martini shaker with ice. Dip the rim of a martini glass in crushed peppermint candy and you have an elegant drink to serve to guests.

  • Tres Leches Latte – Perry turns a popular Latin cake into a delectable latte. Mix steamed milk, condensed milk, espresso or strong brewed coffee and top with whipped cream, powdered sugar and maraschino cherry for a sweet holiday treat.

  • .Holiday Frozen Hot Chocolate – No holiday celebration is complete without a chocolaty drink. This chocolate lover’s dream is made with milk, non-dairy creamer, powdered chocolate and ice all combined together until smooth in a blender and topped with whipped cream and sprinkles.

“Perry's festive, calcium-rich lattes are the perfect way to cap off a holiday celebration or to enjoy as a comforting winter treat,” says Steve James, executive director of the California Milk Processor Board (CMPB), the creator of GOT MILK? “Through her recipes, Perry shows how milk can be part of the season’s festivities with family and friends.”

To learn more about Perry’s holiday latte recipes, visit

About Heather Perry

Heather Perry is a two-time United States Barista Champion and a Western Region Champion in 2004, 2005, 2006 and 2007. She has also appeared on many TV shows including “What’s Hot What’s Cool” on the Food Network and BIG on the Discovery Channel where her name was put in the Guinness Book of World Records for building the world’s largest espresso machine. Perry is currently the Director of Training and Consulting at the Coffee Klatch. She also recently established the Heather Perry’s Best Barista Training and General Manages Coffee Klatch’s Southern California coffeehouses. She graduated from Cal Poly Pomona with a degree in International Business and Marketing.

About the CMPB

The California Milk Processor Board was established in 1993 to make milk more competitive and increase milk consumption in California. Awareness of GOT MILK? is over 90% nationally and it is considered one of the most important and successful campaigns in history. GOT MILK? is a federally registered trademark that has been licensed by the national dairy boards since 1995. The CMPB’s Spanish-language campaign began in 1994 using the tagline “Familia, Amor y Leche” (Family, Love and Milk). The TOMA LECHE (Drink Milk) campaign replaced it in 2006, following a growing trend in Hispanic food advertising that uses wit and humor to reach audiences. GOT MILK? gifts and recipes can be viewed at and The CMPB is funded by all California milk processors and administered by the California Department of Food and Agriculture.

Monday, December 7, 2009

Holiday Cake Boss Episode

Y'all know I like cooking, so is it any surprise that I love TLC's Cake Boss? I know a lot of you are fans as well. You are sure to want to tune in tonight, as it is a special holiday episode. Check out some of the wonderful cakes they create for the holidays and enjoy the colorful characters as well!

A Cake Boss Marathon is coming! TLC is letting us fans decide which episodes will be aired in their upcoming Cake Boss marathon. So, click over to and vote for your favorites to air on Monday 12/28.

So, curl up with a cup of cocoa and enjoy the show!
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Tuesday, December 1, 2009

Adopt A Creature This Holiday Season

This holiday season, consider giving a gift that gives back. Oceana gives you the opportunity to adopt a creature. Your donation goes to help Oceana's work to protect these wonderful creatures and their habitats. This is a great gift, as it helps Oceana continue their important work and will surely delight the animal lover in your life. This is a gift I chose to share with my children, both of whom are very environmentally aware. They loved the fact that the gift was helping animals. And they really enjoyed making some shark sugar cookies as well.

When you adopt, you receive an adoption certificate as well as a cookie cutter or plush sea creature. There are several levels of adoption to choose from.
  • $35: 1 cookie cutter, 1 personalized adoption certificate in cardboard frame, 1 sugar cookie recipe
  • $50: 1 stuffed animal, 1 personalized adoption certificate in cardboard frame
  • $75: 1 cookie cutter, 1 Oceana oven mitt + 1 personalized adoption certificate in wood frame, 1 sugar cookie recipe
  • $75: 1 stuffed animal, 1 personalized adoption certificate in wood frame
  • $100: 6 cookie cutters, 2 Oceana oven mitts, 1 personalized adoption certificate in wood frame, 1 sugar cookie recipe
  • $150: 4 stuffed animals, 1 personalized adoption certificate in wood frame
  • $200: 1 plush turtle, 1 turtle cookie cutter, 1 personalized adoption certificate in wood frame, 1 sugar cookie recipe, 1 Oceana oven mitt, 1 sea turtle fact card and note from Casey + complimentary gift wrapping

Oceana, founded in 2001, is the largest international organization focused solely on ocean conservation. Our offices in North America, South America and Europe work together on a limited number of strategic, directed campaigns to achieve measurable outcomes that will help return our oceans to former levels of abundance. We believe in the importance of science in identifying problems and solutions. Our scientists work closely with our teams of economists, lawyers and advocates to achieve tangible results for the oceans.

So, consider adopting a creature as a gift this year. It is sure to be a hit with both the animal lovers and the foodies ion your life!

Natioanl Pie Day - Healthy Pie Recipes

Thanks to the culinary staff at Wellspring Academies for sharing these yummy, better for you pie recipes. They are a nice alternative to the traditional pies we all eat during the holiday season.

Pumpkin Pudding Pie


1 30 oz. can of Libby’s Easy Pumpkin Pie Mix
½ cup of egg beaters or egg whites
1 cup evaporated skim milk
2 9-inch pie pans


Mix pumpkin pie mix, evaporated milk, and egg substitute in large bowl
Pour into pie shells.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake another 50-60 minutes or until knife inserted in center comes out clean. Cool for 2 hours or refrigerate. Serve plain or with fat free Cool Whip (15 calories for 2 tablespoons).

Yield: 12 3.5 oz Servings
Nutritional Information:
97 Calories
.4 Fat grams
3.2 Protein grams
20 Carbohydrate grams

Sweet Potato Pie


1 large sweet potato

3 cups cubed butternut squash

2/3 cup egg beaters

1/3 cup nonfat vanilla soymilk

1/3 cup sugar free maple syrup

1 tsp cinnamon

½ tsp pumpkin pie spice

¼ cup granulated Splenda

2 tsp vanilla extract

½ tsp butter extract

½ tsp molasses

½ tsp salt

1 cup mini marshmallows

Pam spray


1. Preheat oven to 350 F.

2. Wash and peel the sweet potato and the butternut squash.

3. Dice each into 1/4” cubes, and remove the seeds from the squash.

4. Microwave in a small bowl for 6-10 minutes, then let sit in microwave for an additional 5 minutes.

5. Place squash and sweet potato in a food processor and process until mostly smooth.

6. Add all remaining ingredients except marshmallows and Pam to the food processor and process again until combined.

7. Lightly spray a medium baking dish with Pam.

8. Pour mixture into pan and evenly spread out.

9. Bake for 30-50 minutes, or until very soft.

10. Sprinkle marshmallows on top, then bake 3-5 more minutes, or until marshmallows are beginning to brown.

11. Allow to cool slightly, and then serve!

Yield: 8 servings
Approximate Nutritional Information:
84 calories/0g fat per serving

Wednesday, November 25, 2009

Salsa Verde Chicken Wraps Recipe

This is my favorite of all the National Leftovers Day recipes from Pace. The salsa verde is soooo tasty!

Salsa Verde Chicken Wraps

Prep: 15 minutes
Makes: 4 servings

1 cup Pace® Salsa Verde
2 cups diced cooked chicken or turkey
1 large red pepper, diced (about 1 cup)
1 large avocado, diced (about 1 cup)
1 / 2 cup sour cream
4 flour tortillas (10-inch), warmed
2 cups shredded lettuce

1. Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.

2. Spread 1 / 4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.
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Tuesday, November 24, 2009

Mucho Queso Pizza Recipe

Pace® Mucho Queso Pizza

Prep: 15 minutes
Bake: 15 minutes
Makes: 4 servings

1 cup Pace® Mexican Four Cheese Salsa con Queso
1 prepared pizza crust (10-inch)
1 / 2 cup shredded cooked chicken or turkey
1 / 2 cup sliced sun-dried tomatoes
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil leaves

1. Heat the oven to 400°F.

2. Spread the salsa con queso onto the pizza crust to within 1/2-inch of the edge. Top with the chicken, tomatoes, cheese and basil.

3. Bake for 15 minutes or until the salsa con queso is hot and bubbling.

Monday, November 23, 2009

Picante Turkey Rolls Recipe

Since Pace sent me this recipe, it has become a family favorite. I hope you enjoy it as much as we do!

Picante Turkey Rolls

Prep: 10 minutes
Makes: 4 servings

4 flour tortillas (10-inch), warmed
1 / 4 cup cream cheese, softened
1 / 2 pound thinly sliced deli turkey breast or cooked turkey
1 / 2 cup Pace® Picante Sauce
1 large avocado, peeled, pitted and chopped (about 1 cup)

1. Spread 1 tablespoon cream cheese on each tortilla to within 1/2 inch of the edge. Top each with about 4 turkey slices, 2 tablespoons picante sauce and 1/4 cup avocado.

2. Roll up the tortillas tightly, leaving the ends open. Cut each roll in half. Serve with additional picante sauce for dipping.

To make appetizer rounds: Cut each rolled tortilla into 1/2-inch slices and arrange on a serving platter. Serve with additional picante sauce for dipping.

Nutritional Values per Serving : Calories 446, Total Fat 19g, Saturated Fat
5g, Cholesterol 54mg, Sodium 743mg, Total Carbohydrate 44g, Dietary Fiber
7g, Protein 24g, Vitamin A 6%DV, Vitamin C 8%DV, Calcium 12%DV, Iron 21%

Friday, November 20, 2009

Monterey Chicken Tortilla Casserole Recipe

The third National Leftovers Day recipe from the folks at Pace!

Monterey Chicken Tortilla Casserole

Prep: 15 minutes
Bake: 40 minutes
Makes: 4 servings (about 1 cup each)

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken or turkey
1 can (about 15 ounces) cream-style corn
3 / 4 cup Pace® Picante Sauce
1 / 2 cup sliced pitted ripe olives
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips

1. Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart
casserole. Top with the olives and cheese.

2. Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top
with the pepper. Serve with the chips.

Nutritional Values per Serving : Calories 337, Total Fat 14g, Saturated Fat
5g, Cholesterol 77mg, Sodium 944mg, Total Carbohydrate 28g, Dietary Fiber
4g, Protein 26g, Vitamin A 10%DV, Vitamin C 8%DV, Calcium 14%DV, Iron 12%

Thursday, November 19, 2009

Southwestern Chicken Chili Recipe

Here is another great one from my friends at Pace! After Thanksgiving use turkey in place of chicken for a great way to use up those leftovers!

Southwestern Chicken Chili

Prep: 15 minutes
Cook: 35 minutes
Makes: 6 servings (about 1 1/2 cups per serving)
2 tablespoons olive oil
1 cup chopped onion
1 / 2 cup chopped celery
1 / 2 cup chopped red pepper
3 tablespoons all-purpose flour
1 tablespoon ground cumin
2 cups Swanson® Chicken Stock
2 cans (15 ounces each) great Northern beans
1 jar (16 ounces) Pace® Chunky Salsa
2 cups chopped cooked chicken or turkey
Shredded pepper Jack cheese
Cubed avocado

1. Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery
and pepper and cook until they're tender. Stir in the flour and cumin and
cook for 2 minutes. Stir the stock in the saucepot. Cook and stir until the
mixture boils.

2. Stir the beans, salsa and chicken in the saucepot. Heat to a boil. Reduce the
heat to low. Cook for 20 minutes.

3. Garnish with the cheese and avocado.

Nutritional Values per Serving : Calories 351, Total Fat 9g, Saturated Fat 2g,
Cholesterol 43mg, Sodium 919mg, Total Carbohydrate 42g, Dietary Fiber 8g,
Protein 25g, Vitamin A 14%DV, Vitamin C 17%DV, Calcium 10%DV, Iron 21%DV

Wednesday, November 18, 2009

Cheesy Chicken Bean Skillet Recipe

Did you know Black Friday is also National Leftovers Day? Appropriate name for the day after Thanksgiving, don't you think? I know that after all that turkey my family gets tired of turkey sandwiches. So, what can you make with your left over bird that doesn't taste like leftovers? My friends at Pace Picante Sauce have some great recipes to use up those leftovers to make something new and delicious! Here is the first of these great recipes.

Pace® Cheesy Chicken Bean Skillet

Prep: 5 minutes
Cook: 10 minutes
Makes: 4 servings

2 cups cubed, cooked chicken or turkey
1 cup Pace® Mexican Four Cheese Salsa con Queso
1 can (about 15 ounces) pinto beans, rinsed and drained
1 cup coarsely crumbled blue corn tortilla chips

1. Heat the chicken, queso and beans in a 12-inch nonstick skillet over
medium heat to a boil, stirring occasionally. Reduce the heat to low. Cook
for 5 minutes or until the chicken mixture is hot and bubbling.

2. Top the chicken mixture with the tortilla chips just before serving.

Tip: You can omit the crumbled tortilla chips and serve the chicken/turkey mixture as a quesadilla filling or a warm dip.

Monday, October 26, 2009

Rigatoni With Meatballs Recipe

Did you know today is World Pasta Day? I had no idea myself. I love pasta in any way shape or form. I am thrilled to be able to share with you this yummy recipe from the book THE SILVER SPOON: PASTA. I will be reviewing this book soon, so you'll want to come back and see what I think. Until then, cook up some of your own pasta goodness with this delicious recipe!


Rigatoni con Polpettine

Preparation time: 30 minutes

Cooking time: 1 hour

Serves 4

11 ounces ground meat

1 sprig chopped flat leaf parsley

½ garlic clove, chopped

1 egg, lightly beaten

all-purpose flour, for dusting

3 tablespoons olive oil

1 onion, thinly sliced

1 celery stalk, chopped

1 carrot, chopped

1 sprig chopped small fresh rosemary

1 ¾ cups bottle strained tomatoes

12 ounces rigatoni

1/3 cup grated Parmesan cheese

salt and pepper

Combine the ground meat, parsley, and garlic in a bowl, then stir in the egg and season with salt and pepper. Shape the mixture into small meatballs, dust with flour, and set aside. Heat the oil in a pan, add the onion, celery, carrot, and rosemary and cook over low heat, stirring occasionally, for 5 minutes. Then add the meatballs, and increase the heat to medium. Cook until the meatballs are lightly browned all over, add the bottle strained tomatoes and season with salt. Lower the heat, cover and simmer, stirring occasionally, for about 40 minutes. Cook the rigatoni in a large pan of salted boiling water until al dente, then drain, and tip into the pan with the meatballs. Mix well and heat through for 2 minutes. Transfer to a warm serving dish and sprinkle with the parmesan.

What's Cookin' Product Review and/or Giveaway Disclosure- I have received no compensation other than the offer of free product to review and/or giveaway. Any opinions expressed on Ramblings of a Texas Housewife are my own. My reviews are never reviewed or edited in any way by sponsors.

Sunday, October 11, 2009

Waffles Recipe

I have never been able to make a decent waffles. My grandmother was an amazing waffle maker, but I just never got the hang of it. Most of the time I go over to the neighbor's and beg Grandma Marge to make them for me when I crave them. But, she bought me my own waffle around a few months back, so I decided ti was time to break it in. I tried quite a few experimental mixtures until I came up with the following recipe. The waffles were wonderful! I am thrilled to be able to make my own delicious waffles without at home, rather than begging the neighbor, lol. My only problem was trying to figure out how long to leave them cooking, but that's just a matter of figuring out how to use the waffle iron. Some were really brown, others perfectly golden, but all were quite tasty and devoured in no time!

What You Need:
1 1/3 cups all purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup butter
1 3/4 cups milk

What You Do:
Sift together all dry ingredients in large mixing bowl.

The next step is to separate the eggs. Put the yolks in the bowl with the dry ingredients and the whites in a small bowl.

Beat the egg whites with a hand mixer until stiff peaks form.

Melt butter over low heat, then add to the dry ingredients.

Add milk to dry ingredients and mix well.

Fold in the egg whites to the main mixture.

Bake on a well greased waffle iron.

Serve with butter, syrup, and whatever toppings you desire. Enjoy!

Thursday, October 8, 2009

Crumby Chocolate Chip Banana Muffins Recipe

Hot choc & banana / choc chip muffin
Hot choc & banana / choc chip muffin (Photo credit: Rain Rabbit)
You can make these with the chocolate chips or without, both ways are great!

What You Need:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
dash salt
3 bananas
3/4 cup sugar
1 egg
1/3 applesauce
1/4 cup chocolate chips, optional

1/3 cup packed light brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 tablespoon butter

What You Do:

Sift together flour, baking soda, baking powder, baking soda, and salt in large bowl.

In a small bowl, thoroughly mash bananas with a fork or potato masher. Add sugar, egg, and applesauce. Mix well with electric blender.

Pour banana mixture into dry ingredients and mix with spoon until all is moist and blended.

Stir in chocolate chips at this time.

Grease or line a muffin tin and add muffin mixture. I use an ice cream scoop to measure the perfect amount into each muffin cup.

For the topping- Mix all dry ingredients well in small bowl. Cut in butter until the mixture is nice and crumbly.

Sprinkle some of the crumb topping on each muffin.

Bake at 375 degrees for 20 minutes.

Makes about 18 muffins.

These freeze wonderfully.

Tuesday, September 15, 2009

Cooking with Coconut Oil

I was recently sent a jar of Gold Label Virgin Coconut Oil from Tropical Traditions to review. I've read mixed reports about whether or not coconut oil is healthy, so was pleased to receive their Virgin Coconut Oil Book, which was full of all sorts of interesting information. I highly recommend you checking this book out. This video, "How We Discovered Virgin Coconut Oil - An Interview with Brian Shilhavy, CEO Tropical Traditions" is full of interesting information as well.
Every other review of this oil I have read has stated that they were unable to taste the coconut in it. When I opened it, it smelled of coconut, so I dipped my finger in and had a taste. At this point, it just tasted like oil. The whole family did however smell and taste it in the first dish I tried it in. Most of us loved it, although dear hubby seemed to think I'd lost my mind. He is not a coconut fan though. The first recipe I made was a pasta salad and although the coconut flavor was there, I think it was a nice addition to the dish. I am anxious to try this in more recipes. I already know that I love baking with it. The neighbor cannot wait for me to make some coconut shrimp or chicken using the coconut oil. I think I am going to enjoy experimenting with it.

If you are a first time Tropical Traditions customer you can receive the book free with your first purchase. When you place an order, click on "How did you hear about us?" then choose "Referred by a friend." Then just enter this code:5488541 and the book will be added to your order free of charge!

Tuesday, September 8, 2009

Oh! Nuts Review

Did I ever tell you I like nuts? Not talking about my friend Lynette over at Crazed Mind or Juls with the Crazee Scotts but about nuts. Like cashews, pecans and pistachios, mixed nuts are wonderful. And they are good for your heart too! In particular, nut eating greatly lowers the risk of heart disease. Nuts are of course a fatty food and many might worry that they will put on weight by eating more nuts. Happily though, on present evidence, nuts do not seem to cause weight gain. This is great! In fact, nuts are a suggested snack on the new eating plan I am on.

Well the folks over at Oh Nuts! were kind enough to send me Assorted Pastel Jordan Almonds, Mixed Nuts Roasted Salted, and Honey Roasted Cashews to review. I sat across the street with Grandma Marge and we snacked on these the other night. Yeah, one of my fellow nut lovers is right across the street. We kept reaching in and grabbing more and more til we realized we could eat the whole bag. Thankfully Lynette showed up just then to relieve us of the addiction. A few handfuls later she was begging for someone to take it away from her. Yeah, she fell into the same addiction. I am not sure anyone could eat just one or two nuts and walk away. At least no one around here.

Not only are nuts good for snacking, but I love cooking with them. Nuts add a great flavor to everything from salads to desserts. I love slivered almonds on desserts, pecans with fruit, walnuts in breads, I could go on and on. The recipe possibilities are endless when it comes to nuts! So, definitely keep OhNuts! in mind for all your nut needs this holiday season.

What is your weakness? Mine is cashews and the candy coated Jordan almonds, and Grandma Marge loves pecans. Lynette says that she has to stay away from pistachios or she never stops eating them. So are you a nut lover? Or just a Nut?

Friday, August 21, 2009

Do you make "The Best Sandwich Ever"?

If so, you could be a winner. Check out the information below for all the details. I was sent samples of some wonderful Mezzetta products, peppers and olives, to experiment with and get my creative juices flowing. Mezzetta is a brand we buy regularly and I know they make quality products. It was fun sampling some delicious things I'd never tried before. I don't know if I'll create the big winning recipe, but we sure have enjoyed trying new things and savoring some wonderful flavor combinations. I'll let you know if I come up with anything truly spectacular!

Hurry on over and check it out for yourself! The deadline to enter is Labor Day!

No More Bland-wich


Best sandwich recipe will win $25,000 and a trip to Napa Valley.

(Napa Valley, CA) – G.L. Mezzetta, Inc., America’s number one producer of imported and domestic peppers and olives, is challenging sandwich lovers and amateur cooks across the country to submit their recipe for “The Best Sandwich Ever” in the Second Annual Mezzetta Make That Sandwich Contest. The Grand Prize winner will receive $25,000 and a culinary trip and tour of the Napa Valley, home to G.L. Mezzetta, while two runners-up will each win $1,000.

“This contest officially marks the end of the bland-wich,” explains Jeff Mezzetta, President. “Mezzetta products easily add so much flavor that there’s no reason to ever eat another boring sandwich. Healthy sandwiches no longer need to be uninteresting.”

Contestants can enter the Mezzetta Make That Sandwich Contest at in any or all of three categories: cold sandwich, hot sandwich, and vegetarian. The Grand Prize winner will be selected from the category finalists. Entries will be judged on appearance, taste, creativity, and use of Mezzetta products. Entries are being accepted from Memorial Day (May 25, 2009) to Labor Day 2009 (September 7, 2009).

The 2008 winner of the Mezzetta Make That Sandwich Contest, Edwina Gadsby, wowed judges with her hot “Spanish-Style Grilled Cheese Sandwich, with Smoky Paprika Roasted Pepper & Tomato Topping.” Combining innovative ingredients with the complementary flavors of Mezzetta® Brand Sun-Dried Tomatoes in Olive Oil, Roasted Red Pepper Strips, Crushed Garlic and Extra Virgin Olive Oil, Edwina created a sumptuous sandwich and took home the $25,000 grand prize and a trip to Napa Valley.

Contestants have a time-saving weapon in their sandwich-making arsenal, with Mezzetta® Brand Deli-Sliced products. Deli-Sliced peppers take the prep out of the process and makes sandwich-building a snap. Tailor-made fixings in the line include thinly sliced Hot or “Tamed” Jalapeños, Hot or Sweet Banana Wax Peppers, Roasted Bell Pepper Strips, Hot Cherry Peppers, and of course, Mezzetta’s signature Peperoncini.

With over 100 different specialty food products, the Mezzetta family offers a huge variety of great sandwich partners including olives, relishes, pickles, and peppers. With just a twist of a jar, Mezzetta will transform an average sandwich into a delicious masterpiece. One of Mezzetta’s most popular items, Deli-Sliced Tamed™ Jalapeños are completely unique. Their low heat allows the flavor of the peppers to shine through. A barbequed brisket or pulled pork sandwich are ideally suited for Mezzetta Tamed™ Jalapeños. And, Mezzetta Deli-Sliced Roasted Sweet Red Bell Pepper Strips have added color and flavor to many a Philadelphia Cheese Steak.

More information on the Mezzetta Make that Sandwich contest is available at; on-line entry begins May 25, 2009.

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Sunday, August 9, 2009

Ouch! I Did It Again

I am absolutely awful about cutting myself in the kitchen. I try to be careful and am almost fanatical about kitchen safety, but it still seems to happen. I suppose me and knives don't mix. We use a lot of Band Aids around here!

I recently asked to review a product called ABC Gauze. This product will be in my first aid kit in the kitchen, as well as in the medicine cabinet for years to come. This awesome bandage stops bleeding as soon as you apply it to the wound, it converts into a completely safe "blood stopping" gel when it comes into contact with blood. I was truly amazed at how well it worked. It would be great to have on hand in the kitchen, the tool box, tackle box, fishing trips, anywhere a first aid kit is stored. I firmly believe no kitchen should be without this amazing product. Click on over to the ABC Gauze website and check it out for yourself. I can't wait to hear what you think.

Quick & Easy Breakfast Smoothie Recipe

The kids and I love smoothies. This recipe is one of our favorite concoctions. It's cool, refreshing, and the perfect start to a busy day!

What You Need:
1/2 cup orange juice
1 cup milk
1 frozen banana, cut in chunks
6 oz. container vanilla yogurt
1/4 cup sliced strawberries, optional

What You Do:

Simply place all ingredients into the blender, then pulse until mixture reaches desired consistency. Add a straw and enjoy!

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Wednesday, August 5, 2009

Slow Cooker Rice Pudding Recipe

This is a wonderful, no fuss slow cooker dessert. My kids love it warm for dessert after dinner and cold as breakfast the next morning. Dried apples and cranberries with apple pie spice is the favorite variation around here. Expert with it to see what your family enjoys most.

What You Need:

1 1/2 cups evaporated milk
1 cup long grain white rice, cooked...this is great for leftover rice
2 eggs
1/4 cup white sugar
1/4 cup light brown sugar
1 teaspoon cinnamon or apple or pumpkin pie spice
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup dried apples, apricots, cranberries, or any dried fruit of choice

What You Do:

Combine all the ingredients in a well buttered round slow cooker. I use a 1.5 quart capacity size.

Cook on low for three to four hours. This smells amazing as it cooks.

Turn of and let set for about 30 minutes before serving.

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Tuesday, July 21, 2009

Spaghetti Salad Recipe

This cool, refreshing salad is a bit different from the average pasta salad, as it uses spaghetti noodles. Makes a wonderful, light lunch of dinner on a hot summer day.

What You Need:
6 oz. spaghetti noodles
1 teaspoon salt

1 cup chopped celery
1/2 cup chopped pecans, almonds, or walnuts
1/4 cup chopped chives
1/4 cup dill or sweet pickle relish
1/4 cup finely chopped onion
3 hard boiled eggs, chopped
1 cup drained tuna
1/2 cup mayonnaise

What You Do:
Cook noodles in salted water until done. Drain & cool.

Add remaining ingredients and mix well.


Serve on a bed of lettuce leaves for a pretty presentation.

Wednesday, June 3, 2009

King Ranch Chicken Recipe

We love casserole around here and the family's hands down favorite is King Ranch Chicken. I suppose it would be completely unTexan of us if it was anything else, as this dish is truly a Texas favorite. There are lots of recipes for this classic out there, but I wanted to share mine with you. This and a nice green salad makes a fantastic meal!

What You Need:
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chicken broth
1 can Rotel tomatoes & green chilies
12 corn tortillas, cut in quarters
1 3 to 4 pound chicken, boiled deboned, and shredded
1 large onion, chopped (I like to use purple, but any will do)
2 cups grated cheddar cheese

What You Do:
Preheat the oven to 350 degrees.

In a large mixing bowl combine soups, chicken broth, and Rotel. Mix well and set aside.

Grease a 3 quart casserole dishes well.

Layer half the tortilla pieces, half the onion, half the shredded chicken, and half the cheese. Top this with have of the soup & broth mixture.

Make one more layer of tortillas, shredded chicken, and onion, then pour the rest of the soup & broth mixture on top, then add the rest of the cheese.

Bake for 45 to 60 minutes.

I have been known to make this in a 9x13 casserole dish and it works just as well. This is a great casserole to make several at a time in foil pans, then pop into the freezer for later use. I've frozen both before baking and after, wither way works well.

Monday, May 25, 2009

The Very First In The Kitchen With Nessa

If you've looked at my sidebar lately, you will have noticed my brand new Homemaker Barbi badge. I am so excited to be writing a kitchen/cooking column for this wonderful online magazine. In The Kitchen With Nessa will be published every Monday. Today is my first column and I cannot wait to hear what y'all think! It is on pretty much fail proof white gravy. In honor of my column, I am browning ground beef with onions and garlic, then I'll make the gravy with that. This is our celebratory SOS! Anyway, please pop on over there, peek at my column, and let me know what you think!

Cranberry Lemonade Recipe

A cool, refreshing treat for those hot summer days. My whole family really enjoys this. It's great as a party beverage, or just whenever.

What You Need:
5 c. water
1/2 c. sugar
1 (6oz.) can frozen lemonade concentrate, thawed
3 c. 100% cranberry juice

What You Do:
Stir together 2 cups water and sugar in a saucepan over medium heat, whisking until sugar has dissolved. This is your simple syrup.

Stir together simple syrup, lemonade concentrate, cranberry juice, and remaining 3 cups of water.

Mix well.

Chill until time to serve.

Makes about 8 cups.

Monday, April 27, 2009

Apple Sauce Cookies Recipe

These are quick, easy, and made from ingredients I normally have in the pantry. The perfect accompaniment to a tall glass of cold milk or a cup of coffee. Enjoy!

What You Need:
1 cup light brown sugar
1 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
1 cup raisins
1 cup chopped pecans
1 cup apple sauce
1 cup butter

What You Do:

Combine sugar, flour, salt, baking soda, cloves, and cinnamon; sift.

Add remaining ingredients and mix well.

Drop by spoonful onto greased cookie sheet.

Bake a 350 degrees for 8 to 10 minutes.

Wednesday, April 15, 2009

Poor Man's Cobbler Recipe

I am in the mood for something sweet for dinner tonight. A quick search of my pantry did not produce the ingredients I'd hoped for. So, instead of the chocolate chip cookies I longed for, we will be having cobbler.

This cobbler recipe is fantastic, cheap, easy, and very versatile. You can use pretty much any type of fruit. Tonight I'll be using apricots. One of my favorite variations is to use fresh picked blackberries. Yum! I hope you enjoy this cobbler as much as we do.

What You Need:
1 stick margarine
1 cup sugar
1 cup flour
1 cup milk
1 tsp. baking powder
1 (2-lb.) can sliced peaches (or fruit of your choice)

As for draining the fruit, I usually do, but my grandmother uses the same recipe and does not. So, it is just a matter of preference.

What You Do:
Preheat oven to 350. Melt the margarine in 2 quart casserole dish. Sift the sugar, flour, and baking powder; add milk and mix well. Pour over melted margarine in casserole dish. Spread the sliced peaches over the top of batter. Bake 350 for 35 to 45 minutes or until golden brown.

Saturday, April 11, 2009

Kitchen Tools ~ Knives

Y'all know that I am a very frugal gal. A product has to be pretty special for me to shell out serious money for it. Something I am willing to pay for in order to get great quality is kitchen knives.

In all honesty I only have one knife that I love to use. It is my Wusthof Classic Hollow-Ground Santoku. If I had my way, our kitchen would only be stocked with Wusthof knives. They are a joy to use and make slicing, dicing, and chopping a breeze.

When it comes to knives, you get what you pay for. My advice is to buy the best quality knives your budget will allow. Low quality knives are not easy to work with, dull very quickly, and need to be replaced often. In my opinion, it is worth the investment to get the best knives you can afford. Great knives are invaluable in the kitchen. I really recommend not skimping on this vital piece of kitchen equipment.

What type of knives do you prefer? I'd love to hear your knife suggestions.

Tuesday, April 7, 2009

Sweet Surprise Chicken Recipe

I've made this yummy dish as directed below, as well as with boneless, skinless chicken. If going the boneless route, I usually bake at 350 until the chicken tests done. You can also omit the onion soup mix, marinate in the sauce overnight, then grill the chicken for a different but equal yummy taste!

What You Need:
2 to 3lbs. chicken breast

16oz. can jellied cranberry sauce

8oz. bottle creamy French salad dressing

1 envelope onion soup mix

What You Do:
In a shallow, greased baking pan, place chicken skin side up in a single layer.

In a medium bowl, mix remaining ingredients.

Pour over chicken.

Bake uncovered at 250 for two hours or until chicken reaches "done" temperature on meat thermometer.

Friday, April 3, 2009

Company Breakfast Casserole Recipe

I found this one in the recipe box from the antique store. I've made it once and it was a hit! I am thinking this may be my go to Sunday breakfast recipe. It's great with a fruit cup on the side.

What You Need:
1 lb. breakfast sausage
3/4 cup sliced mushrooms
1/4 cup sliced onions
1/2 pound cubed cheese
4 cups cubed bread
1 cup milk
4 whole eggs, lightly beaten

What You Do:
Preheat oven to 350 degrees.

Brown sausage in a large skillet. Drain fat. Add vegetables and cook about 5 minutes. Set aside to cool.

Once the veggies have cooled , stir in cheese and bread cubes. Place in a greased 8-inch square baking dish.

Beat milk and eggs together and pour over sausage mixture. Cover and refrigerate at least 2 hours or overnight.

Bake, uncovered, about 1 hour or until golden brown. Let stand 10 minutes before serving.

Saturday, March 28, 2009

Olive Nut Spread Recipe

This is so yummy! I love it on toast wheat bread as finger sandwiches and on Ritz crackers. It keeps for awhile and makes a great snack. You can substitute black olives for a completely different, but still tasty, spread.

What You Need:
8oz cream cheese, softened
1/2 cup mayo
1/2 c chopped pecans
1 cup salad olives - green olives, sliced or diced
2T olive juice
dash of pepper

What You Do:
Mix mayo and cream cheese. Add other ingredients. Refrigerate 4 hours or overnight. This spread keeps well for at least two weeks in the refrigerator. Serve as sandwich filling, on toast, crackers, or lettuce leaves.

Monday, March 16, 2009

Crustless Ham & Spinach Quiche Recipe

I found a recipe somewhat like this on another blog over the weekend, then tweaked it to suit our tastes as well as what we had on hand. It was a huge hit and the family has requested it again ASAP!

What You Need:
3/4 cup cubed ham

1/2 cup chopped onion

1/2 tsp freshly ground black pepper

2 large eggs

2 large egg whites

1 cup shredded Mexican cheese blend, separated in 1/4 cup and 3/4 cup

3/4 cup cottage cheese

1/2 cup evaporated milk

1/2 cup all purpose flour

1 tsp baking powder

1 cup fresh baby spinach leaves

What You Do:
Preheat oven to 350 degrees.

Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add ham, onion and pepper to pan and saute 4 minutes until ham is lightly browned.

Spray a 9-inch pie plate with cooking spray. Sprinkle 1/4 cup Mexican blend cheese in pie plate. Top with ham mixture.

In a large mixing bowl, gently whisk together the eggs, remaining cheeses, cottage cheese, and evaporated milk.

In a small bowl, stir together the flour and baking powder. Add flour to egg mixture and gently stir in. Add spinach to egg mixture and gently mix in.

Pour the egg mixture over ham mixture in pie plate. Bake for about 45 minutes, until a knife inserted in center comes out clean.

Bierocks Recipe

A friend of my mother's made these a lot when I was a child. They are on of my very favorite foods.

What You Need:
3 1/2 cups cabbage, shredded
2 tablespoons butter
1 lb ground beef
salt and pepper, to taste
1 (1/4 ounce) packet active dry yeast
2 teaspoons sugar
1/4 cup warm water
3/4 cup milk, scalded, cooled
1/2 teaspoon shortening
2 cups flour

What You Do:

Melt butter in a skillet. Add the cabbage and saute.

Add the ground beef, season to taste, and cook until done.

Drain the grease, then set meat mixture aside.

In a small bowl, dissolve sugar and yeast, let this sit for about 5 minutes.

Mix flour, shortening, and milk into the yeast mixture. Mix well.

Knead this until you get a nice dough.

Place dough in greased bowl, rub some oil on top of the dough, cover and let rise until it has doubled in size.

On a sheet of floured wax paper, roll into a rectangular shape about 1/4 inch thick.

Cut the dough into 8 equal pieces.

Place two heaping tablespoons of the meat mixture into the center of each piece of dough. Then bring up the corners of the dough and press to seal the filling inside.

On a greased cookie sheet, place the dough seam side down.

Let the bierocks rise an additional 20 minutes.

Bake in a 375 degree oven for 30 minutes.

Zesty Crock Pot Pork Chops Recipe

These are melt in your mouth tender & soooo tasty!

What You Need:
4 pork loin chops
3 tablespoons oil
1 medium onion, diced
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 tablespoon vinegar - I've used white, cider, and balsamic all with good results
1 teaspoons salt
1 teaspoon Worcestershire sauce

What You Do:
Brown chops in oil in a frying pan.

Transfer chops to a greased to slow cooker.

In a mixing bowl, combine remaining ingredients, then pour over chops.

Cook on Low 8-10 hours.

Saturday, March 14, 2009

Best Ever Brownie Recipe

I love this brownie recipe! I've been making these since I was a kid & it is my favorite recipe. The are so rich, sweet, and just fabulous! A glass of milk is a must with these guys. Oh, and cut small pieces...they are sweet, rich, and thick. Enjoy!

What You Need:
2 cups sugar
1 tsp. vanilla
1 1/4 cups all purpose flour
2 sticks butter (1 cup)
3 eggs
3/4 cup cocoa
1/4 tsp. salt

What You Do:
*Preheat oven to 350. Grease a 8x8 or 9x9 square baking pan.
*Mix together sugar and cocoa.
*Melt butter, then add to sugar & cocoa mixture.
*Add the eggs and vanilla, mix thoroughly.
*Add the flour and salt, then mix until just blended & smooth. Do not over mix! If you want, you can add about 1/2 cup of chopped nuts at this point.
*Spread mixture into prepared pan.
*Bake for 400 to 50 minutes, then cool before serving.

Tuesday, March 3, 2009

Super Easy Spanish Rice Recipe

This is great and so easy to whip up! I served it last night with the Crocky Carne Guisada and it was a hit!

Super Easy Spanish Rice

What You Need:
1 (15 ounce) can diced tomatoes
1 1/2 cups water
2 cubes chicken bouillon
1 1/4 cups rice
1 tablespoon butter
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon cumin

What You Do:
In large saucepan, combine all ingredients, and stir well. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice is done. Resists the urge to uncover & stir during cooking, just let it do it's thing. Sprinkle a little cheddar cheese on top and you've got a great Mexican side dish!

Crocky Carne Guisada Recipe ~ Yummy & Cheap

I got a great deal on some reduced beef stew meat awhile back and have been looking for some out of the norm ways to use it up. This was an outstanding meal and so CHEAP! The meat, which was the biggest expense, costs $1.50! I hope you enjoy this yummy, frugal, filling dish as much as we did!

Crock Pot Carne Guisada

What You Need:
1 1/2 lbs beef stew meat
2 tsp. diced garlic
1 small onion, finely chopped
4 small jalapeno peppers, finely chopped
2 cups water
1 15oz can tomato sauce
3/4 teaspoon salt
2 teaspoons chili powder
2 teaspoons cumin
1/8 teaspoon black pepper

What You Do:
Brown the stew beef in a little hot oil...I used bacon grease. Put meat in greased crock pot. Add the garlic, onion and peppers. Add the tomato sauce and water. Add all remaining ingredients. Cook on low for 6 to 8 hours. Serve over Spanish rice.

Note: We have a large abundance of canned jalapeno peppers, most of which are very mild. I would not advise using 4 hot jalapenos in this, unless you just really enjoy spicy food! The amount of peppers you use is totally up to your own tastes!

Monday, March 2, 2009

Music Monday ~ Chicken Fried

This song is so fun! It just makes me smile! Makes me think of, well, my life! I hope you enjoy this down to earth song!

Come join Music Monday and share your songs with us. One simple rule, leave ONLY the actual post link here. You can grab this code at LJL Please note these links are STRICTLY for Music Monday participants only. All others will be deleted without prejudice.

Monday, February 23, 2009

Cheese Straws Recipe

I could eat a ton of these savory little snacks! They are a wonderful Southern treat!

Cheese Straws

1 lb sharp cheddar cheese, grated
1 1/2 sticks butter
2 c. flour
1/2 tsp salt
3/4 tsp cayenne pepper

Let cheese and butter soften. Add flour, salt, and pepper. Mix well. Press through a cookie press using the star plate. Bake at 350 for 20 minutes. Let cool on cookie sheets for a few minutes, then transfer to a paper towel.

These may be frozen.

Tuesday, February 17, 2009

More "Like Carino's" Recipes

Two of my favorites from Johnny Carino's! The soup is almost perfect, I just need to play with salt and paper amounts some - otherwise it's perfect. The bow tie festival pasta is dead on! Enjoy!

Roasted Garlic Potato Soup - Carino's Copycat

4 cloves garlic, minced
1 tsp. butter
4 cloves garlic, crushed
4 cups heavy whipping cream, divided
Powdered Creamy Potato Soup Mix
1/2 medium onion, pureed
2 baked potatoes, peeled & cubed
4 cups boiling water
salt & pepper to taste

Spread minced garlic on cookie sheet sprayed with Pam.

Bake on bottom rack of oven at 375 degrees F. Watch garlic very carefully! Remove after it just begins to turn golden. You do not want it overcooked!

In saucepan, melt butter. Add broken garlic cloves and 2 cups of cream. Stir constantly, while keeping at a rolling bowl for about 5 minutes. Be sure to stir, as you do not want it to stick and/or scorch.

In large pot add soup mix, then add hot cream mixture and stir well. Add onion, garlic, potatoes, water and remaining 2 cups cream. Heat on low.

Salt & pepper to taste before serving.

Bow Tie Festival Pasta

1 oz. melted butter
1 tsp. chopped fresh garlic
1/8 cup diced red onion
1/8 cup diced cooked bacon
1/4 cup diced Roma tomatoes
3 oz. sliced cooked chicken
1 oz. heavy (whipping) cream
3 oz. Alfredo sauce (recipe follows)
1/8 cup Asiago cheese
1/2 tsp. salt, pepper, and garlic salt
10 oz. precooked bow tie pasta

In a heated saute pan combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture.

When onions begin to turn translucent, add heavy cream and Asiago cheese.

Once cheese and cream have reduced by half, add Alfredo sauce and bow tie pasta. Toss until well combined and remove from fire. Allow to cool for a few minutes so the cheese and sauce thicken.


1 quart heavy whipping cream
1 cup Parmesan cheese
1 tbsp. black pepper
1/4 cup whole milk

Saute heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in Parmesan cheese. Store completed sauce in refrigerator until use.

Monday, February 9, 2009

Southern Lemon "Ice Box Pie" Cake Recipe

I loved the yummy lemon ice box pie my Nanny used to make. I have never found a recipe that even comes close to hers. This amazing cake gives you the same yummy flavor, but in a cake instead of a pie. Just remember, this needs to be made a day in advance so it has time to chill properly. Enjoy!

What You Need:

1 package yellow cake mix, prepared according to package directions

3/4 cup lemon juice

1 can Eagle Brand sweetened condensed milk

1 12-ounce carton frozen whipped topping (that's Cool Whip y'all)

What You Do:

Prepare the cake mix according to the directions on the box for a two-layer cake. Bake and cool, then slice into four layers using a thread.

Make filling by combining lemon juice and sweetened condensed milk.

Reserve 1/2 cup of the filling for the top and sides. Frost and stack the layers with the filling. Combine the reserved lemon filling with Cool Whip and frost the top and sides.

Cover the cake and refrigerate over night. This is some good eatin'!

Wednesday, January 28, 2009

Tamale Soup Recipe

Since I let Lenore post my recipe on her blog, I figured it was time I share it with my own blog readers. This is the soup I'm whipping up for tonight's dinner. It is so good! And I learned that it's pretty darn tasty even when you forget the ground beef. Hope your family enjoys it as much as we do!

Tamale Soup

What You Need:
1 lb lean ground beef
1 medium onion, chopped
2 teaspoons minced garlic
1 (16 ounce) can stewed tomatoes
1 (16 ounce) can diced tomatoes
1 (16 ounce) can pinto beans with jalapenos
1 (16 ounce) can pinto beans
1 (16 ounce) can creamed corn
2 cups of water
2 to 3 beef bouillon cubes
1 dozen tamales, remove husk and slice

What You Do:

Brown beef, onion, and garlic and drain fat.

Do not drain any of the canned ingredients.

Add all the remaining ingredients, other than the tamales and simmer for about an hour. I sometimes turn this one extremely low and simmer for several hours, which makes for a thicker soup that we all really like.

Twenty minutes before serving, add the tamales.

This is a little on the spicy side, so two cans of plain pinto beans can be used instead of one plain and one with jalapenos.

This is great as is or topped with sour cream & cheese!

Monday, January 26, 2009

The Simple Woman's Daybook ~ January 26

Outside my window... I see a foggy, drizzly, grey day.
I am thinking... The warmer weather seems to be gone for awhile.
I am thankful for... Our cozy house.
From the kitchen... Beef stew and rolls are on the menu today.
I am wearing... Navy blue pants and a floral printed thermal shirt.
I am creating... I haven't decided on a creative project this week.
I am reading... Can't Wait To Get To Heaven by Fannie Flagg
I am hoping... That the van will be out of the shop by the end of the week.
I am hearing... Dixie & Shelby snoring.
Around the house... Laundry and straightening up after the chaos of the weekend. This seems to be the norm for Mondays.
One of my favorite things... Lenore's decadent dark chocolate raspberry pudding whip.
A few plans for the rest of the week: Get caught up on laundry, once and for all. Make up a months worth of menus with shopping list. Scrub out the chest freezer and get it ready to go again. Figure out where to buy a side of beef from.
Here is picture thought I am sharing...

Mommy & Daughter
Click here for more great daybook entries!

Monday, January 19, 2009

The Simple Woman's Daybook ~ January 19

Outside my window...a sunny morning with birds singing sweetly.
I am thinking...I love Monday, I get some quiet time.
I am thankful for...My wonderful DH and Nore for forcing me into the sunshine, whether I like it or not.
From the kitchen...Irish breakfast tea and cinnamon toast
I am wearing...Grey sweat pants, grey Eeyore sweat shirt, pink fuzzy socks.
I am creating...An idea book of ideas I like for the house redo.
I am reading...Sundays At Tiffany's by James Patterson.
I am hoping...To be able too hang dry some laundry today.
I am hearing..."Beneath The Cross" by Keith & Kristyn Getty.
Around the house...tidying, reorganizing, laundry, Ebay work
One of my favorite things...Fluff
A few plans for the rest of the week: I plan on working out at least three times this week.
Here is picture thought I am sharing...

This is the print we are thinking about for our living room.

I found The Simple Woman's Daybook at The Simple Woman blog and thought it was something I'd love doing. Just click here and go read the other lovely ladies' daybooks.